Stuffed peppers/capsicum recipes are in abundance all over the world with numerous variations to suit different palates /tastes; to name a few – Greek, Indian, Spanish, Middle-eastern, and Scandinavian etc. Continue reading
My eye infection got cleared and it was time to get out and breathe some fresh air. We hit the beach; it was loads of fun. My little one loves the beach and since its 10 minutes walk from home, we do have our water play at least once a week.
Both hubby and I indulge the child in us as we join Saana in making a sand castle, run into the waves and the splash-splash play. Good fun indeed! Truly spending quality time with the little one is rejuvenating.
Over to the recipe, after a week of all the vegetarian meals, it was time for some meat. And this Mediterranean Meatballs is what I made for lunch today. They are so full of flavor and really easy to whip up. I have adapted the recipe from Kraft and made some changes to it. With this I have one more recipe to cook for Saana often as she simply loved it.
You need –
- Ground Beef – 300 grams
- Bread crumbs – 1/2 cup
- Cream Cheese –1/4 cup, room temperature
- Onions – 1 small, finely chopped
- Pitted black olives – minced, 2 tablespoon
- Egg – 1
- Garlic cloves – 2, minced
- Ground oregano- 1/4 teaspoon
- Olive oil – 2 tablespoons or as required
- Marinara sauce – 1 cup
- Paprika – 2 teaspoon
- Couscous – 1 cup & cooked as per packed instructions
How to –
In a large mixing bowl, put the beef, crumbs, cream cheese, onions, olives, egg, garlic, oregano and mix till everything is well combined. Take a tablespoon of meat mixture and shape into balls.
Heat oil in pan and fry in batches till the meatballs are evenly browned. Remove and set aside.
Into the same pan add the marinara sauce, paprika and the meatballs. Over a medium heat simmer the sauce and cook for 8-10 minutes or till the meatballs are cooked through.
Turn off the heat and serve hot with couscous.